Food You Can Eat: Pumpkin Pie

Shut up about it being June. I made this last Fall.

8/6/23 butcherbakertoiletrymaker 11
I can feel the chill in the air, and hear the sound of football in the background.

First things first:  I love pumpkin pie.  I will eat pretty much anyone’s pumpkin pie, unless they do something stupid to it.  This particular recipe is the quintessential pumpkin pie.

A caveat before we get started:  This recipe calls for the use of frozen pie shells, which is fine with me because I’m lazy as hell.  I thought I would just buy a single pie shell and halve the recipe, but alas they are only sold in packages of two.

Here’s what you’ll need:

4 Eggs, slightly beaten

1 Lg. Can Pumpkin

1 ½ Cups Sugar

1 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger

½ tsp. Cloves

¼ tsp. Nutmeg

2 Tbsp. Butter, melted

3 Cups Canned Milk

2 Unbaked Pie Shells

Mix together eggs and pumpkin.  Add sugar, salt, cinnamon, ginger, cloves, nutmeg melted butter and canned milk and beat well.

Pour into pie shells and bake in a 425-degree oven for 15 minutes. 

I had a little extra filling so I buttered the inside of a ramekin and poured it in there. It was a nice single serving almost-pie.

Turn oven down to 350 degrees and bake for an additional 45 minutes hour and 15 minutes, or until the pie filling forms a dome shape.

Top with whipped cream (straight cream, no powdered sugar) and try to prevent yourself from eating the whole pie in one sitting.

Because I wasn’t going to eat two pies—and because Mrs. Butcher isn’t eating any of this at all—I gave one of the pies to our neighbors.  They loved it, in particular because they usually find pumpkin pies to be too sweet and said this one was just right.  I mean, duh.

avataravataravataravataravataravataravataravataravatar
About butcherbakertoiletrymaker 602 Articles
When you can walk its length, and leave no trace, you will have learned.

11 Comments

  1. I like homemade pumpkin pie way more than mass produced. Mostly because during my university days I worked as a temp at a contract bakery that made Sara Lee cakes and pumpkin pies. My job was to clean the crusted bakery pans and to open the cans of pumpkin filling and dump the contents into a giant vat. I hated it and quit after two weeks of it.

    Fyi I don’t eat Sara Lee cakes.

  2. Big plus for separate spices instead of just a generic mix. It’s always better to dial up or down stuff like nutmeg based on what people like than to count on some rando packaging company operator.

Leave a Reply